1 can cream of mushroom soup, undiluted
1 tsp. prepared mustard
2 tsp. Worcestershire sauce
1 tsp. prepared horseradish
1 1/2 lbs. ground beef
1 egg, slightly beaten
1/4 c. dry bread crumbs
1/4 c. finely chopped onions
1/2 c. water
1/2 tsp. salt and pepper
2 tbsp. chopped parsley

Combine soup, mustard, horseradish and Worcestershire sauce. Blend well, then set aside. Combine ground beef, egg, bread crumbs, onions, salt and pepper and 1/4 cup of soup mixture. Shape into 6 patties and brown in skillet. Drain the drippings from pan. Add 1/2 cup water and parsley to remaining soup mixture; blend and pour over patties. Cook slowly for 20 to 30 minutes. Stir and serve.

You can double the first four ingredients to make more gravy but remember to add another 1/2 of water.